Season the London broil on both sides and place in a crockpot, making sure it is lying flat. If need be, cut the tip off and put it in on the side.

Slice the onion into thin slices and add.

Sprinkle soup mix over the whole piece of meat and cover with wine.

Cook on low for eight hours.

Shred the meat and onion together using two forks and refrigerate until at least cool so the gravy sticks to the meat.

Preheat your oven to 350. Poke holes in the pie shell and parbake for about 10-15 minutes until it is just starting to look golden brown.

While the shell is cooling, brown the flour in oil, using enough that the flour isn’t clumpy.

Add everything in your crockpot into the frying pan and stir together until just warm. Shut the flame and mix in one egg.

Pour contents of your pan into the piecrust and cover with a tight lattice of puff or pieces of egg roll wrappers. Beat remaining egg and spread on top and around the edges to seal. Decorate with topping and bake for 25 minutes.